Ripchen Recipes

BRIOCHE

Brioche image

A fresh brioche can be served with jelly or other preserves to accompany tea or coffee, or with pate or hors d'oeuvre. The tops of the small ones can easily be pulled away, giving space for a sweet or savory filling. Brioche dough can also be used for wrapping other ingredients such as beef for boeuf-en-croute, a salmon filling for a koulibiaca, or a spicy garlic sausage.

Provided by MC

Categories Bread Yeast Bread Recipes Egg

Time P1DT3h20m

Yield 16

Number Of Ingredients 9

Ingredients

1 tablespoon active dry yeast
⅓ cup warm water (110 degrees F)
3 ½ cups all-purpose flour
1 tablespoon white sugar
1 teaspoon salt
4 eggs
1 cup butter, softened
1 egg yolk
1 teaspoon cold water

Steps:

In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
In a large bowl, stir together the flour sugar and salt. Make a well in center of the bowl and mix in the eggs and yeast mixture. Beat well until the dough has pulled together, then turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes.
Flatten the dough and spread it with one third of the butter. Knead this well. Repeat this twice to incorporate the remaining butter. Allow the dough to rest for a few minutes between additions of butter. This process may take 20 minutes or so. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in volume, about 1 hour.
Deflate the dough, cover with plastic wrap, and refrigerate 6 hours or overnight. It needs time to chill in order to become more workable.
Turn the dough out onto a lightly floured surface. Divide the dough into two equal pieces, form into loaves and place into prepared pans. Cover with greased plastic wrap and let rise until doubled in volume, about 60 minutes.
Preheat oven to 400 degrees F (200 degrees C). Lightly grease two 9x5-inch loaf pans (see Cook's Note to make rolls). Beat the egg yolk with 1 teaspoon of water to make a glaze.
Brush the loaves or rolls with the egg wash. Bake in preheated oven until a deep golden brown. Start checking the loaves for doneness after 25 minutes, and rolls at 10 minutes. Let the loaves cool in the pans for 10 minutes before moving them to wire racks to cool completely.

Nutrition Facts : Calories 227.7 calories, Carbohydrate 22.1 g, Cholesterol 89.8 mg, Fat 13.3 g, Fiber 0.9 g, Protein 5 g, SaturatedFat 7.8 g, Sodium 246.1 mg, Sugar 1 g

KASSLER RIPPCHEN (SMOKED PORK LOIN, GERMAN STYLE)

Kassler Rippchen (Smoked Pork Loin, German Style) image

A flavorful roast pork loin recipe cooked German fashion posted in response to a recipe request. Cooking time depends on the size of the roast.

Provided by Molly53

Categories Pork

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 5

Ingredients

3 -4 lbs smoked and cured pork loin
20 whole cloves
1/2 cup brown sugar
1/2 cup melted butter
1/2 cup flour

Steps:

Preheat oven to 350F.
Place meat in medium size roasting pan with drip tray and insert a meat thermometer.
Add 1/2 inch of water to bottom of pan.
Insert cloves every square inch of the meat.
Sprinkle top of meat with brown sugar.
Roast covered, in oven for 20 minutes per pound or until inserted thermometer reaches 165F.
Uncover meat the last 30 minutes of cooking time.
When meat is done, remove from pan and set aside in a warm place.
Remove drip tray.
Combine butter with flour; mix until smooth.
Gradually add to drippings and cook stirring regularly, over medium heat until thickened (about three minutes).
Gravy should be medium to thin consistency.
Slice and serve meat with gravy and potato dumplings.

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